Punjabis and Aloo paratha goes hand in hand. A quintessential breakfast that directly comes from the land of mustard fields is a very popular flat Indian bread stuffed with specially curated potato filling that is not just delicious but also keeps you full the whole day.
Crispy outside and soft inside, Punjabi style aloo paratha is worth a try. Best served with fresh yogurt, pickle and chutney, aloo paratha is also a great tiffin option.
To make dough : Mix flour with ghee and salt in a large mixing bowl. Slowly add warm water and knead to make a soft and supple dough. Cover the dough with a muslin cloth and keep aside.
To make filling : Peel and mash boiled potatoes well. Break lumps with a fork. Add all the above mentioned ingredients and combine well.
To make parathas : Pinch a large lemon sized portion of dough and roll to make a flat disk. Place spoonful of filling in between the disk. Gather all sides and collect in the center to seal. Coat the filled dough ball with some dry flour and roll out to make a round paratha with a rolling pin. Heat an iron tawa and place the filled aloo paratha and dry roast from both sides. Now add ghee / butter or oil from sides and brush a little on center and fry from both sides by flipping. Transfer the crisp aloo paratha in a plate and serve hot with fresh curd/ yogurt, pickle and chutney.